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Thick white bean stew with dark green kale and browned sausage in a cream bowl, olive oil drizzled over, crusty bread beside it in natural light
main ItalianItalian-inspired

Smoky white bean, sausage, and kale stew

A thick, comforting stew in which creamy white beans, not meat, are the main event. A modest amount of sausage adds richness, while smoked paprika, rosemary, tomatoes, and kale keep the fully vegetarian version just as good.

Vorbereitung20 Min.
Garzeit40 Min.
Portionen6
Kochmodus

Original recipe-book version, informed by James Beard Foundation and Bon Appétit white-bean stew references

Zutaten

Geschrieben für 5 L Topf

Einheiten
Portionen
6

Eintopf

  • 30 ml Olivenöl, aufgeteilt
  • 250 g italienische Bratwurst vom Schwein oder Huhn, aus der Hülle gedrückt (optional)
  • 200 g Zwiebel, gewürfelt
  • 150 g Karotten, gewürfelt
  • 120 g Stangensellerie, gewürfelt
  • 4 Knoblauch, fein gehackt
  • 30 g Tomatenmark
  • 5 g geräuchertes Paprikapulver
  • 1 g getrockneter Rosmarin, zerrieben, oder 3 g frischer Rosmarin, gehackt
  • 0.5 g Chiliflocken (optional)
  • 720 g Cannellini- oder Butterbohnen, drei Dosen, abgetropft und abgespült
  • 400 g gehackte Tomaten, eine Dose
  • 750 ml salzarme Hühner- oder Gemüsebrühe
  • 1 Parmesanrinde (optional)
  • 200 g Grünkohl, Stiele entfernt und Blätter gehackt
  • 15 ml Rotweinessig oder Zitronensaft
  • nach Geschmack feines Salz
  • nach Geschmack schwarzer Pfeffer

Vegetarische Variante

  • 2.5 g zusätzliches geräuchertes Paprikapulver
  • 10 ml Sojasauce oder Tamari

Method

  1. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. If using sausage, add it and cook for 6 to 8 minutes, breaking it into bite-size pieces, until browned and cooked through. Transfer it to a plate, leaving no more than 1 tablespoon fat in the pot.
  2. For the vegetarian version, skip the sausage and start with the full 2 tablespoons olive oil in the pot.
  3. Add the onion, carrots, celery, and a pinch of salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.
  4. Add the garlic, tomato paste, 2 teaspoons smoked paprika, rosemary, and optional red pepper flakes. For the vegetarian version, add the extra teaspoon smoked paprika now. Cook for 1 to 2 minutes, until the tomato paste darkens slightly.
  5. Add 480 g of the beans, the tomatoes, broth, and optional Parmesan rind. For the vegetarian version, use vegetable broth, leave out the Parmesan rind or use one made without animal rennet, and add the soy sauce.
  6. Mash the remaining 240 g of beans with a fork and stir them into the pot. Bring to a simmer and cook partly covered for 15 minutes.
  7. Stir in the kale and the browned sausage, if using. Simmer uncovered for 8 to 12 minutes, until the kale is tender and the stew is thick. Add a splash of broth or water if it becomes tighter than you like.
  8. Remove the Parmesan rind. Stir in the vinegar or lemon juice. Taste and season with salt, black pepper, and more smoked paprika if it needs it.
  9. Serve with a drizzle of olive oil and crusty bread.

Notes

  • Mashing one third of the beans thickens the broth without cream or flour.
  • Sausage is an accent here. The quantity of beans stays the same whether it goes in or not.
  • For a gluten-free stew, use certified gluten-free sausage, broth, soy sauce, and bread.
  • The stew thickens as it stands. Refrigerate for up to 4 days or freeze for up to 3 months, and loosen it with broth when reheating.

Sources consulted

Verwendete Quellen

Von Christoph Mayer

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